If I were starting over, I'd try to avoid buying more than 50g at a time of any green/lightly roasted/lightly oxidized oolong. I try not to buy such teas other than in vacuum-sealed packages of 50g or less, although for one I really like, I may buy a year's worth of those packages at once.

Thanks for the advice, this is the way I'm buying. I'm also going to buy a vacuum food sealer and a wine cooler refrigerator for storing all the sealed tea.Do you think it could be a good idea?

A third day with 2011 Gong Xiang dan cong from TeaHabitat. Some of the floral delicacy is gone, but after not that many infusions (spread out over several days), the spice and some sweetness remains. I love the glow of the highlights of the Nakao galaxy glaze through the golden tea.

This morning I'm drinking Shui Jin Gui from Tea Urchin. I'm steeping it in my beautiful Andrzej Bero siboridashi. It has a beautiful crawling glaze on the outside and is unglazed on the inside. The very flat shib shape works well at high temperatures.

JRS22 wrote:This morning I'm drinking Shui Jin Gui from Tea Urchin. I'm steeping it in my beautiful Andrzej Bero siboridashi. It has a beautiful crawling glaze on the outside and is unglazed on the inside. The very flat shib shape works well at high temperatures.

A picture is worth a thousand words....a simple cellphone shot is a great start.....

JRS22 wrote:This morning I'm drinking Shui Jin Gui from Tea Urchin. I'm steeping it in my beautiful Andrzej Bero siboridashi. It has a beautiful crawling glaze on the outside and is unglazed on the inside. The very flat shib shape works well at high temperatures.

A picture is worth a thousand words....a simple cellphone shot is a great start.....

One of my few economies is to stick with a stupid phone. Since I'm at home reading Teachat on an iPad with a camera, and Flickr Studio makes it easy to take the photo and upload it, so here it is - a beautiful and functional 60 ml shib. This purchase was actually tacked on to my original selection, a small Hobin with blue ash sifted over the original glaze. I'll post that under green tea the next time I use it.